Jan 23, 2014

Mustard and Gruyere Batons | #Appetizer Week

Welcome to Day #4 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. With the big football game coming up, we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25. Lots of great prizes will be up for grabs so you do not want to miss one single day. Follow #AppetizerWeek on Twitter to keep up to date with all our amazing recipes and giveaways!

These Mustard and Gruyere batons are super easy. They are made from frozen puff pastry, and can be assembled and refrigerated a day in advance. Trust me, they are delicious, and very elegant.

Mustard and Gruyere Batons

Makes 10 to 12 batons. Adapted from Ina Garten's Foolproof, which was inspired by Dorie Greenspan's Around my French Table. 


Flour for dusting your working surface
1 sheet of frozen puff pastry, thawed overnight in the refrigerator
3 T Dijon mustard
1 egg beaten with 1 tsp water
3 ounces Gruyere, grated
2 T freshly grated Parmesan
Sea salt


  1. With a floured rolling pin, roll the unfolded puff pastry sheet out onto a floured board to 11 x 13 inches. 
  2. Brush half of the sheet with the mustard, brush the edges with the egg wash, and fold the top over and press the edges together. 
  3. Chill in a sheet pan for 15 minutes in the refrigerator.
  4. Move the pastry back to the board, and cut the pastry into 1 inch by 6 inch strips with a sharp knife or pizza wheel. 
  5. Place the batons on a parchment lined baking sheet making sure they are not touching.
  6. Brush the egg wash and sprinkle with the Gruyere and Parmesan. Sprinkle with sea salt. 
  7. Cover with plastic wrap and chill in the refrigerator overnight. 
  8. Preheat the oven to 400 degrees F and bake the batons for about 18 minutes. 
  9. Serve warm (they can be reheated). 

Visit all the other Appetizer Week blogs for more amazing recipes:
Our sponsor today is Savorx. They are providing a Spiceologist Block. Knife block meets spice rack in this beautiful European Beech block filled with 22 glass vials of fresh spices. Beautify your kitchen in one easy step! Not only is it gorgeous it will help you be creative in the kitchen by keeping your most used spices close at hand. You can follow Savorx on Facebook.

***Disclaimer: This giveaway is being provided by SavorX.
#AppetizerWeek bloggers have not received product or been compensated as a part of this giveaway.***

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  1. I have made these! (I have all of Ina's books.:)) They were so easy and fun to make, and a hit with everyone.

    1. I have all of Ina's books too! Love them all.

  2. These look great plus easy - the perfect combination! I love Ina's recipes too.

    1. Thanks Marie! I own everyone of her books.

  3. I've made Dorie's recipe...and now I must try Ina's! Beautiful!

    1. I'm going to have to check out Dorie's version. Thanks!

  4. I like harissa very much and also smoked paprika

  5. They look so yummy.... A good glass of wine would be great served with your gruyere batons!

  6. Bread and cheese! Fantastic!

  7. OMG! These are the perfect football watching snack. Love them.

    1. Thanks Laura. They were a big hit in our house.

  8. Chipotle powder is one of my favorites, but would love to check out beet root and carrot powder from savorx!


I love comments and questions and read every one of them.